Whole steamed fish with ginger soy sauce and rice wine vinegar

steam food snapper fish

Ingredients

  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 bird’s eye chili (more if you want)
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper

Instructions: 

It’s weekend again and my daughter is already waiting for her favorite steamed fish. I always hold this until i get to see a super fresh one which literally means “just out of the sea” from the local fish shop. So, I am lucky to get  this one right on time. This fish is a snapper, but you can also use other white firm fish like sea-bass, red snapper or trout.

You can use the whole fish without cutting the fins or scoring it. I prefer to have it without fins but score it to stuff more spices and seasonings. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.

Cut the first 2 inches ginger and garlic into thin slices as shown below.

Slice the lemon as thin as possible as shown below.

Julienne the scallions and remaining 2 inches ginger now , i prefer to keep them around 2 inches long. Cut the chilies as well in the same manner.

Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar. Please mix them well.

Season your fish with salt and pepper. Start stuffing your sliced ginger and lime into the scores as shown below. Stuff the remaining ginger/garlic and lime into the cavity.

You should make your steamer ready before or during all these process. I recommend any kind of steamer which can fit your whole fish. And if you do not have one which fits the whole fish, you can always go for the fish fillet with the skin on.

I use my bamboo steamer while placing a large plate inside the steamer to hold the fish. To create a great aroma and flavor, I  put some sliced lemon and ginger on the plate before putting the fish, although this is optional.  Pour the sauce on top of the fish evenly. Steam the fish for 10-12 minutes according to the size of your fish, Mine weighs around 750 grams 🙂   Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.

Now comes my hubby’s best part :), TEMPERING .. He always gets excited on the sizzling sound.  Alright , put remaining 2 tbsp of sesame oil in a pan and heat up till it becomes real hot and smokes.  Pour the hot oil all over the fish and you are all set to go.

Way to go now, yayyy  !!! Serve while it’s hot with white rice. Enjoy your steamed fish and i hope you like it.

 

Whole Steamed Fish with Ginger Soya Sauce and Rice Wine Vinegar
Author: 
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 red chili
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper
Instructions
  1. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.
  2. Cut the first 2 inches ginger and garlic into thin slices.
  3. Slice the lemon as thin as possible.
  4. Julienne the scallions and remaining 2 inches ginger now
  5. Cut the chilies as well in the same manner.
  6. Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar.
  7. Please mix them well.
  8. Season your fish with salt and pepper.
  9. Start stuffing your sliced ginger and lime into the scores.
  10. Stuff the remaining ginger/garlic and lime into the cavity.
  11. Pour the sauce on top of the fish evenly.
  12. Steam the fish for 10-12 minutes according to the size of your fish,
  13. Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.
  14. Put remaining 2 tbsp of sesame oil in a pan
  15. Heat up till it becomes real hot and smokes.
  16. Pour the hot oil all over the fish and you are all set to go.
  17. Serve while it's hot with white rice.
  18. Enjoy your steamed fish and i hope you like it.

21 comments

  1. Yummy….hey will it be good with the sticky local rice?

    1. Yup.. With the aroma of sticky rice it should go really well

  2. What type of fish is suitable for this kind of steaming?

    1. Priya Venkat I use the snapper, but you can also use other white firm fish like sea-bass, red snapper or trout.

    2. And Priya Venkat Thank you for checking out my blog.

  3. Do you also invite people to try out your cook sometimes? I am game.

    1. So sweet of you guys ! I guess I have to come up with this guest list thing next time.

    2. Il come any day. Wherever good food is, il be. (y)

    1. Girish, It really is. Thanks

    2. Nxt time we meet.. i would like to have it…??

    1. TY . Shall I ? Just for you 🙂

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